Almond Streusel Coffee Cake

This is a very similar coffee cake to my Apple Streusel Coffee Cake.  I veganized this from a mailbox solicitation years ago, making some adjustments in the ingredients and baking time.  Except for a slight change in directions and eliminating apples, there really isn't much difference.  I've really been enjoying using fresh citrus when I need their juice and grated peels in recipes; it is vastly superior to the store bought versions.  I recommend doing this, if you really want to taste the intensity of flavor.  I love to have these for Saturday breakfasts when I can get up early while the family is snoozing and fill the house with the fragrance of baking.  I usually make two and freeze the second sans glaze.  They are easy to reheat; just add the glaze when cool.  They're also great to thaw out and warm up for when guests come over.

Almond Streusel Coffee Cake

A slice of Almond Streusel Coffee Cake

Almond Streusel Coffee Cake

Ingredients:

Non- stick spray 

For the streusel:
1 cup brown sugar, packed
1 cup sliced almonds
1/4 cup flour
5 Tbs. vegan margarine, melted
1 tsp. fresh, grated orange peel

For the cake:
1/2 cup  vegan margarine, room temp or softened
1/2 cup  vegan or raw sugar
1 and 1/2 Tbs. EnerG Egg Replacer
6 Tbs. water
1 tsp. fresh, grated orange peel
1/2 tsp. vanilla extract
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 cup orange juice (fresh from oranges, above, or store bought)

For the glaze:
1/2 cup powdered sugar
2 and 1/2 tsp. orange juice

Directions:

For the streusel: Preheat oven to 350 degrees.  Spray a Bundt-style cake pan with non-stick spray and set aside.  In a small bowl, mix together the brown sugar, sliced almonds and flour.  Add the margarine and orange peel and mix well.  Set aside.

For the cake: In a large bowl, cream together the margarine and sugar with an electric mixer on medium speed.  In a mug, whisk together the Egg Replacer and water.  Add this, as well as the orange peel and vanilla to the sugar mixture.  Blend with the electric mixer, until incorporated.  In a medium bowl, whisk together the flour, baking powder and baking soda.  Alternate mixing in the dry ingredients with the orange juice into the sugar mixture.  Start with low speed and work your way up to medium.  Spoon half of the cake batter into the cake pan.  Follow with half of the streusel.  Finish scooping out the rest of the cake batter on top of the streusel, making sure to cover it as best you can.  Top with the remaining streusel.  Bake for 40 minutes, or until a toothpick comes out clean.  Ignore it if some streusel sticks to the pick; you're looking for gooey cake batter.  Cool on a cooling rack completely.  Once completely cooled, invert on a large plate, then invert again onto another plate, making sure the streusel is facing up.

For the glaze: In a small bowl, stir together the sugar and juice well.  Using a small spoon, drizzle in a zig zag fashion back and forth around the cake.  Let set up for at least fifteen minutes, before slicing.  Feeds five hungry vegans.